*Enchilada Sauce*
Makes 480ml (2 cups) This is a delicious enchilada sauce. You will never want to use storebought again. You can double the recipe and freeze it for future use if you wish. Make sure you have all the ingredients assembled prior to making and it goes together really quickly. 3 TBS light olive oil 3 TBS flour (whole wheat works well, as does a gluten free flour blend) 1 TBS ground mild chili powder (North American style) 1 tsp ground cumin 1/2 tsp garlic powder 1/4 tsp dried oregano, rubbed 1/4 tsp salt pinch ground cinnamon 2 TBS tomato puree (tomato paste) 480ml hot vegetable stock
1 tsp apple cider vinegar freshly ground black pepper to taste Whisk together the dry ingredients until well combined. Heat the olive oil in a saucepan. Whisk in the dry ingredients. Cook, stirring, for several minutes, until quite fragrant and deep in colour. Whisk in the tomato puree and then slowly whisk in the vegetable stock. Bring to the boil, whisking constantly. Reduce to low and simmer for about 7 or 8 minutes, whisking occasionally. Whisk in the vinegar. Taste and adjust seasoning with salt and freshly ground black pepper to taste. |